>From the Food Network website...
Cinnamon Buns 
>From Food Network Kitchens 
Difficulty: Intermediate 
Prep Time: 25 minutes 
Inactive Prep Time: 6 hours 
Cook Time: 30 minutes 
Yield: 12 buns 
These sweet buns are way easier than you'd think. This is the perfect recipe 
for a weekend brunch. 

1/2 cup water 
1/2 cup whole milk 
2 1/4 teaspoons active dry yeast (1/4 ounce package) 
1/4 cup unsalted butter, melted, plus more for the bowl 
1 large egg yolk 
1 1/2 teaspoon pure vanilla extract 
2 3/4 cup all-purpose flour (13 ounces) 
1/4 cup sugar (1 3/4 ounces) 
3/4 teaspoon fine salt (1/8 ounce) 
1/2 teaspoon grated nutmeg  
1/3 cup granulated sugar 
2 tablespoons ground cinnamon 
3/4 cups (1 1/2 sticks) unsalted butter, very soft, plus more for coating the 
2/3 cups confectioners' sugar 
1/3 cup sweetened condensed milk 
1/4 cup melted unsalted butter 
3 teaspoons freshly squeezed lemon juice 
1 teaspoon pure vanilla extract 
1/8 teaspoon ground cinnamon
Combine the water and milk in a medium saucepan and warm over low heat until it 
is about 100 degrees F (but no more than 110 degrees). Remove from heat and 
sprinkle the yeast over the surface over the liquid. Sprinkle a pinch of the 
sugar over the top and set aside without stirring, until foamy, about 5 
minutes. Whisk the butter, egg yolk and vanilla into the yeast mixture. Whisk 
the flour, the sugar, salt and nutmeg in a large bowl. Make a well in the 
center of the flour and stir in the yeast mixture with a wooden spoon to make a 
thick and slightly sticky dough. Turn dough onto a floured work surface and 
knead until soft and elastic, about 6 minutes. Shape into a ball. Brush the 
inside of a large bowl with butter. Put dough in the buttered bowl, turning to 
coat lightly with butter. Cover bowl with plastic wrap, trace a circle the size 
of the dough on the plastic, and note the time. Let rise at room temperature 
until doubled in size, about 1 hour 15
Turn dough out of the bowl and knead briefly to release excess air; reform into 
a ball and return to the bowl. Lightly butter a large piece of plastic wrap and 
lay it on the dough. Cover the entire bowl tightly with plastic and proof in 
the refrigerator for 4 hours or overnight. 
To fill and form the rolls: Butter a 9-by-13-inch baking pan. Whisk the sugar 
and cinnamon together in a small bowl. Turn prepared dough onto a floured work 
surface and press, then roll into 10-by-18-inch rectangle, with a long edge 
facing you. Spread the softened butter evenly over the surface of the dough, 
leaving about an inch border on the side opposite you. Evenly scatter the 
cinnamon-sugar over the butter. Starting from the long side facing you, roll 
the dough up into a tight cylinder. Lightly brush the clean edge of the dough 
with water. Press the open long edge to the dough to seal the cylinder. 
Slip a long taut piece of string or dental floss under the roll, about 1 1/2 
inches from the end. Lift and cross the string ends over the roll, then pull 
the ends tightly in opposite directions to cut a single roll.. Repeat, cutting 
every 1 1/2 inches, to make 12 rolls. Place the rolls cut-side-down in the 
prepared pan, leaving 1 inch of space between them. Cover the rolls loosely 
with plastic wrap. Set aside in a warm place to rise until rolls double in 
size, about 1 hour 10 minutes. Position the rack in the center of the oven and 
preheat to 350 degrees F. Bake buns until golden brown and the tops of the buns 
spring back when pressed lightly, about 30 minutes. Cool in the pan for 10 
To make the glaze: Sift the confectioners' sugar into a medium bowl. Whisk in 
the condensed milk, butter, and lemon juice to make a smooth, slightly loose 
icing. Add the vanilla and cinnamon. Drizzle the icing over warm buns. Serve. 
*Cook's Note: These may be refrigerated or frozen after forming. If 
refrigerated overnight, allow buns to come to room temperature for about 1/2 
hour, then proof fully (until doubled in size) before baking, about 2 hours. If 
frozen, allow buns to come to room temperature, about 1 hour, and then proof 
fully (until doubled in size) before baking, about 2 hours.
Storage: Though the buns are best eaten on the day they are baked, they will 
keep, covered, for a day. They freeze well. 
Copyright 2007 Television Food Network, G.P. All rights reserved
~~~***Rhonda G in Missouri***~~~


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